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White Chocolate Strawberry Shortcake Truffles
Tested by Dixie Crystals
Chef Eddy Recipe
White Chocolate Strawberry Shortcake Truffles
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Chef Eddy's White Chocolate Strawberry Shortcake Truffles rival those created by high-end European chocolatiers.

Prep time
Bake/Cook time
Plan for

Set 12 hours

24 truffles
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White Chocolate Strawberry Shortcake Truffles
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Plan For

Set 12 hours

Yield :
24 truffles


  • 16 ounce container fresh strawberries
  • 4 - 5 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • 7 ounces best quality white chocolate (from imported bars)
  • 1/4 cup heavy cream
  • Optional: Crumbled 1/2 cup Sugar Cookies
  • 7 - 9 ounces best quality white chocolate (from imported bars)
  • 1 teaspoon fleur de sel


  1. Wash strawberries, remove stem and dry. Slice strawberries as thin as possible.
  2. Dip sliced strawberries into granulated sugar and place very close on a silicone baking mat (preferred) or use parchment paper.
  3. Place in a 180°F oven for 3 hours or until strawberries are dried and have a texture similar to leather. If using parchment paper remove as soon as possible from parchment and place into a bowl. Set aside.
  4. Chop first listed chocolate into small pieces and place in a microwave oven-proof bowl.
  5. Bring heavy cream to a boil, remove from heat and pour onto chocolate. Whisk or stir until well combined. If any lumps remain, place in a microwave oven for a few seconds. Keep as cold as possible and do not overheat.
  6. Mix in dried strawberries and set aside. It is best to allow the mixture to set for 12 hours; however placing it the refrigerator for 30 minutes will speed up the process.
  7. After setting stir in crumbled sugar cookie pieces. Using your fingers scoop out small truffles size pieces of mixture.
  8. Roll in between palms of hands. Wearing food grade gloves can be helpful if the mixture becomes sticky.  Set aside.
  9. Line two cookie sheets with parchment paper or plastic food film and set aside.
  10. Chop second listed chocolate into small pieces and place 2/3 of chocolate in a microwave oven proof bowl. Reserve remaining one third. Fill a saucepan with one inch water and bring to a boil.
  11. Lower heat to a very low simmer and place chocolate bowl onto saucepan. Stir chocolate constantly until a thermometer reaches 112°F. Remove from heat and retake temperature. If it climbs above 112°F allow temperature to drop to 112°F before proceeding.
  12. Stir in remaining chopped chocolate, it may not completely melt but that is okay. From this point on, the temperature of this chocolate needs to remain below 87°F or it will not set and harden properly.
  13. If needed, you can reheat chocolate in a microwave oven for 4-5 seconds at a time, ensuring that the temperature never exceeds 87°F.
  14. Fill a bowl or pot with 90°F water and float chocolate bowl in it. This will keep your chocolate from getting cool too fast. Ensure that no water can splash into chocolate bowl.
  15. Place some chocolate onto your hands and take a truffle, roll into chocolate and place on prepared cookie sheets. Sprinkle immediately with a few grains of fleur de sel.
  16. If desired roll truffles a second time into chocolate.


NOTE: It is very important to follow correct temperatures and work method for chocolate. Doing so will ensure that chocolate around the truffles will properly harden and obtain a gentle sheen.


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